Breakfast

Kiwi-Granola Breakfast Banana Split

Ripe bananas cradle creamy scoops of coconut and cherry yogurt, while a silky almond butter cacao sauce weaves through diced kiwi, crunchy granola, pistachios, and pepitas. A cloud of maple whipped cream melts into every bite, delivering cool creaminess, bright fruit, and satisfying crunch.

Recipe and photo by EatingWell, shared here with credit. View the Original

Kiwi-Granola Breakfast Banana Split
Total
21 min
Prep
21 min
Serves
4

Nutrition per Serving

Calories
584
Protein
22g
Carbs
65g
Fat
30g
Fiber
9g
Sugar
37g
Sodium
112mg

Ingredients

  • 1/4 cup almond butter
  • 1 tbsp cacao powder
  • 3 tbsp water
  • 2 tbsp pure maple syrup, divided
  • 1/4 cup heavy cream
  • 4 ripe bananas, peeled and halved lengthwise
  • 1 cup low-fat coconut strained yogurt
  • 1 cup low-fat cherry strained yogurt
  • 1/2 cup diced kiwi
  • 4 tbsp granola
  • 1 tbsp shelled unsalted roasted pistachios
  • 1 tbsp unsalted pepitas (pumpkin seeds)
  • 1 tsp chia seeds
  • 1 tsp flaxseed

Instructions

  1. Whisk almond butter, cacao powder, water and 1 tablespoon maple syrup in a small bowl until smooth.
  2. Whisk cream and the remaining 1 tablespoon maple syrup in a small bowl until soft peaks form.
  3. Arrange 2 banana halves on each of 4 plates. Use an ice-cream scoop to divide coconut and cherry yogurt among the bananas. Drizzle the almond sauce over the yogurt. Divide kiwi, granola, pistachios, pepitas, chia and flaxseed among the banana splits. Top with the whipped cream.